Perfect blend of different flavors and the ease with which it can be made – coconut chutney is a great example of traditional, health conscious South Indian food and a showcase recipe for raw cuisine.
Ingredients:
- 1 1/4 cup of freshly grated coconut
- 1/2 tsp cumin seeds
- 1 tsp split gram dal/minappa pappu/urad dal
- 1 tbsps chana dal/senaga pappu/bengal gram
- 2 dry red chillis, tear and de-seed
- 2 green chillis, cut each into two
- 4 garlic flakes
- small sized tamarind
- 2-3 tsps oil
- salt to taste
For seasoning:
- 1/2 tsp mustard seeds
- 1 tsp split gram dal/minappa pappu
- 14 -15 curry leaves
- 1/2 tsp oil
Preparation:
- Heat oil in a pan. Add cumin and toast them for a few seconds, add the dals and let them turn red. Next add the garlic, red chillis and green chillis and fry them for half a minute on low heat. Lastly add the coconut pieces (or grated) and stir fry for a minute. Remove from pan and cool.
- Once cool, grind the toasted ingredients, tamarind, salt to a slightly coarse paste by adding very little water (few tbsps). You shouldn’t make it into a smooth paste.
- Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out.
- Turn off heat and add the seasoning to the ground coconut (kobbari )pachadi and combine.
- Serve with any hot dish
